Wasnt that easy ..i had to do second batch before getting it fairly ok

This recipe is from Mullumbimby,Northern NSW - affectionately known as the ' biggest little town in Australia'. It is a small town with a big heart and a vibrant community. Everyone had banana trees, or a neighbour who shared theirs. I love this recipe -it's simple, works every time and reminds me of friends and good times.

The recipe originates from cooking light magazine, this is my full fat version.

My great grandmother created this amazing recipe and I am sharing it with you so it can be eaten by all the rest of the banana bread lovers.

I checked lots of books for the recipe and tried several things. I was looking for the right ratio of ingredients for the bread pan I bought, and this was it.☆When making the dough, go by the appearance of the dough,rather than the time, to decide how long to let it rise.☆If you don't have graham flour or rye flour, use 400g of strong bread flour. Recipe by yummykummy

This recipe has been my go-to recipe ever since the day I was introduced to it. It is inspired by Nigella Lawson’s Caramel Croissant Pudding (you can find the recipe on YouTube). The sweetness from the caramel makes this bread pudding really special and you would enjoy it anytime of the day! 🍯🥖

I didn't have a bread pan, but I did have a poundcake pan. I tried making bread in the pan several times, wrote down the ratio of ingredients I liked, and posted the recipe here.If you divide the dough into thirds, fold each piece up into thirds and line them up, the dough will rise fairly evenly. If it looks like the bread is going to burn, cover with aluminum foil at the 12~15 minute mark. Store yeast in the freezer. I bought a silicone mold from the 100 yen store. If it isn't too much of a bother, then I suggest sterilizing it by boiling it for more than 5 minutes. Recipe by mini

I slightly changed a recipe a friend taught me!This bread is delicious with something kneaded into the dough too.If you are adding something, add it at step 11.I recommend trying wiener sausages, chocolate, cheese, or jam as additions. Recipe by Ichigomusume

I was messing around and came up with this recipe ...delicious

I wanted to make melon bread with a really crispy, crunchy outer layer, and after much trial and error I came up with this recipe.I used the back of a knife to make the pattern on the melon bread.Cut down on the amount of work by using a bread maker. Recipe by makoto

Got this recipe from IG: @inovpelawi, and turn out very soft and fluffy, just as I imagine for Hokkaido Milk Bread. This time I made it with cheese and chocolate, and using twp 8x8x20cm loaf pan.

I made this bread pudding from a couple of times trial error 😅😅😅, and this is the best consistency and combination of flavor that I made so far. For the temperature, I tried to manage it between 150°C-160°C, to prevent it from overburning color on top.